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Whole-Food, Plant-Based Recipes from Forks Over Knives

Crunchy Plant-Based Falafel Tacos

One day I made falafel for a few friends and realized right before the first guest arrived that I had forgotten to…

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Quinoa Sushi with Thai Peanut Dipping Sauce

A Thai-inspired peanut sauce is the perfect dipper for these delicate quinoa sushi rolls. Tip: Any shade of quinoa will work in…

quinoa sushi rolls on a white plate, drizzled with thai peanut sauce, two chopsticks set on the plate see recipe

Peach-Cranberry Cobbler

Cranberries add bursts of crimson color and tart flavor to this cobbler. Serve with Vanilla Bean Banana Ice Cream for a mouthwateringly…

peach cranberry vegan cobbler see recipe

Veggie Enfrijoladas

This recipe is perfect for meals and hearty snacking. Enfrijoladas are similar to Sonoran enchiladas, but they’re smothered with a bean sauce…

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Tricolor Nice Cream Cupcakes

Here’s a fun and creative way to serve nice cream: Layer three different flavors in cupcake molds for rainbow-hued nice cream cupcakes….

Tricolor Nice Cream Cupcakes with berries on top see recipe

Low-Fat Homemade Nut Yogurt

A blend of cashews and rice makes a delicious, neutral-flavored vegan yogurt, but you can use any nuts you like. Agar powder…

low-fat homemade nut yogurt see recipe

Greek Stuffed Peppers

Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown…

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Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus

Tepary beans carry a long and rich history among the Indigenous people of the Sonoran Desert, where the beans have been cultivated…

Tepary Bean Hummus Recipes see recipe

Watermelon-Basil Ice

It’s easy to fit in more fruits when they look, smell, and taste like this! All this dessert consists of is ripe…

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Summer Celebration Fruit Bowls

Lime juice and fresh mint enhance the flavors of juicy summer produce without masking their luscious natural goodness in these summer celebration…

summer celebration fruit bowls see recipe
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